Roasting

Whole birds (stuffed) require 55 minutes/kg + 20 minutes extra at 180oC. If the oven is on fan-bake, whole birds require 40 minutes/kg + 20 minutes extra at 180oC.

Pan Frying

Best if coated, to seal in juices. Bone-in portions require approximately 20-40 minutes; boneless portions approximately 10 minutes (depending on size).

Deep Frying

Usually coated. Bone-in portions require approximately 15-20 minutes at 190oC.

Baking: (with glaze or basting sauce)

Bone-in portions require approximately 50-60 minutes at 180oC.

Grilling

Bone-in portions require 15-30 minutes, boneless portions threaded onto skewers require approximately 15 minutes.

Casserole (with vegetables, wine, stock and seasonings)

Bone-in portions require 1.5 hours at 180oC.

Steaming

Whole birds and bone-in portions will require approximately 30 minutes per 500g of chicken.

Hangi

As recommended above, the poultry should be cooked until all the juices are clear, not pink, and the poultry reaches an internal temperature of at least 74oC (as measured from the thickest part of the breast or the innermost part of the thigh).

BBQ

• Poultry cooks best over hot coals, not flames.
• To ensure poultry is properly cooked, it is recommended to pre-cook bone-in portions such as drums, nibbles and thighs in a microwave first, before finishing the cooking on the barbeque. Pre-cooking also helps prevent charring of bone-in portions.
• Make sure that the poultry is kept chilled after pre-cooking until you are ready to cook it on the barbeque.
• Test large cuts by skewering the flesh in the deepest part. If it's cooked, the juices will run clear, not pink, and the poultry will feel firm and springy to the touch. If you have a meat thermometer, measure the temperature in the thickest part of the meat, where it should have reached 74oC. If you do not have a meat thermometer and are not sure if the poultry is cooked properly, it is recommended to complete the cooking in the microwave.
• Boneless portions are best cubed and threaded onto skewers.
• Cooking time is dependent on size of portion and temperature of fire.

Microwave

• Whole birds (without stuffing) require 15 minutes/500g on medium-high plus 5 minutes standing time. Whole, stuffed poultry should be cooked in a microwave oven in accordance with the packaging instructions.
• Bone-in portions need 8-10 minutes/500g on medium-high plus 5 minutes standing time.
• Turkeys and ducks require 10-15 minutes/500g on medium high.
• Times will be dependent on individual microwave power. The higher the wattage of a microwave oven, the faster it will cook food. If you don't know the wattage of your microwave oven, try looking on the inside of the oven's door, on the serial number plate on the back of the oven, or in the owner's manual:
  • A very high wattage oven is 1000 watts or more.
  • A high wattage oven is about 800 watts or more.
  • An average wattage oven is 650-700 watts or more.
  • A slow oven is 300-500 watts.

The above cooking times are for a 1000 watt microwave. Use the above cooking times if your microwave is of a similar wattage; for less powerful ovens, more time may be needed. 

Note: these times should be used as a guide only, and relate to fresh or defrosted chicken. Always pre-heat your oven or frying pan.